David G. Stevenson
Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N. University Street, Peoria, IL 61604
Fred J. Eller
New Crops Products Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N. University Street, Peoria, IL 61604
Jay-lin Jane
Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011
George E. Inglett
Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N. University Street, Peoria, IL 61604
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How to cite this article
David G. Stevenson, Fred J. Eller, Jay-lin Jane and George E. Inglett, 2007. Starch Structures and Physicochemical Properties of a Novel β-glucan enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction. American Journal of Food Technology, 2: 248-256.
DOI: 10.3923/ajft.2007.248.256
URL: https://scialert.net/abstract/?doi=ajft.2007.248.256
DOI: 10.3923/ajft.2007.248.256
URL: https://scialert.net/abstract/?doi=ajft.2007.248.256